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Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachio Topping Recipe

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★★★★★

4.8 from 64 reviews

This classic Italian dessert, Panna Cotta, offers a silky, creamy texture with a delicate vanilla flavor, perfectly complemented by a vibrant raspberry coulis and crunchy pistachios. Made with gelatine, milk, cream, and vanilla, this make-ahead dessert is chilled until set and served unmolded for an elegant presentation ideal for any occasion.

Ingredients

Scale

Panna Cotta

  • 2 1/2 tsp gelatine powder, unflavoured (can reduce to 2 1/4 tsp if not unmolding)
  • 1/2 cup full fat milk
  • 1 cup full fat milk
  • 1 1/2 tsp vanilla bean paste with seeds (or substitute vanilla extract or 1 vanilla bean pod)
  • 1/4 cup caster sugar (superfine sugar)
  • 1 pinch cooking salt or kosher salt
  • 1 1/4 cups heavy or thickened cream (or whipping cream, un-whipped)
  • Oil spray, neutral flavor (e.g., canola oil, not olive oil)

Raspberry Coulis

  • 250g / 8 oz raspberries (fresh or frozen, no need to thaw)
  • 3 tbsp white sugar

Garnishes (optional)

  • Chopped pistachios
  • Fresh mint sprigs
  • Fresh raspberries
  • Other ideas: fresh berries, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple

Instructions

  1. Bloom gelatine: Pour 1/2 cup of milk into a small saucepan and sprinkle the gelatine powder evenly over the surface. Whisk gently and leave for 5 minutes to allow the gelatine to swell and become curdled in appearance.
  2. Melt gelatine: Warm the gelatine mixture gently over medium-low heat, stirring constantly until it melts completely and becomes lump-free. Avoid boiling or simmering.
  3. Infuse vanilla: Add the remaining 1 cup of milk, caster sugar, vanilla bean paste, and a pinch of salt to the saucepan. Warm gently until the milk is just warm and the sugar dissolves, without boiling or frothing. Remove from heat and let it sit for 10 minutes to allow vanilla flavor to infuse.
  4. Add cream: Stir the heavy cream into the mixture until smoothly combined. Transfer the mixture into a large jug or clear glass bowl to monitor settling.
  5. Cool to thicken: Refrigerate the mixture uncovered for 1 hour, stirring at 30 and 45 minutes to prevent the vanilla seeds from settling and to ensure even thickening along the sides.
  6. Check consistency: After 1 hour, the mixture should be a pourable cream consistency. Stir gently and check if vanilla seeds remain evenly suspended. If too set, gently re-melt by warming slightly to restore pourability.
  7. Prepare molds and pour: Lightly spray six 2/3-cup (160ml) molds with neutral oil and wipe excess off. Pour the panna cotta mixture evenly into each mold. Strain if you notice lumps.
  8. Chill to set: Refrigerate for at least 6 hours, preferably overnight, to allow the panna cotta to fully set. If not unmolding, 4 hours is sufficient.
  9. Turn out panna cotta: Remove molds from the fridge. Run a small knife tip gently around the edges of each mold to loosen the dessert.
  10. Unmold: Invert each mold onto serving plates. Hold plate and mold firmly and give a confident shake. The panna cotta should release with a soft “plop” sound. Repeat if necessary.
  11. Serve: Serve plain or garnish with raspberry coulis, fresh raspberries, chopped pistachios, and mint sprigs for extra color and flavor.
  12. Make raspberry coulis: Combine raspberries and white sugar in a small saucepan over medium heat. Once simmering, mash the raspberries and simmer for 5 minutes. Use a stick blender to puree the mixture (or transfer to a jug to blend), then strain through a fine sieve to remove seeds. Cool completely; coulis will thicken as it cools. Add 1 teaspoon of water at a time if needed to loosen.

Notes

  • Adjust gelatine quantity to 2 1/4 tsp if panna cotta is not being unmolded to achieve a softer texture.
  • Do not let the milk mixture boil or simmer to avoid curdling and ensure smooth texture.
  • Stirring during the cooling phase is key to keep vanilla seeds suspended and prevent settling at the base.
  • If panna cotta is stuck during unmolding, gently warm sides of mold or dip briefly in warm water to loosen.
  • Vanilla bean pods require extra preparation: split and scrape seeds, infuse in warm milk before straining out pod.
  • Raspberry coulis can be made ahead and refrigerated for convenience.

Keywords: Panna Cotta, Italian dessert, gelatin dessert, raspberry coulis, creamy dessert, vanilla panna cotta

Find it online: https://thefoodrecipe.com/creamy-vanilla-panna-cotta-with-raspberry-coulis-and-pistachio-topping-recipe/